Things were hopping – no, make that jamming – around the farm today. Friends Karen and Ken were up with the sun and on their way over to teach me how to make strawberry jam – with a stop first at the Bardstown Road farmers’ market for two flats of perfectly ripe berries.
It was a beautiful summer morning. Karen and I worked out on the porch to cap the berries while Ken set up his outdoor propane three-burner stove that we used for sterilizing jars and lids and giving the bottled jam a final boil. Inside in the kitchen we simmered the berries and honey/agave to turn the concoction into ruby red jam.
After canning 18 jars each, we took a lunch break: quinoa salad, with homemade toasted bread and strawberry jam, followed by, what else but...strawberry shortcake for dessert.
After lunch, Ed took a tour around the backyard on our new zero-turn mower. We are pretending that those weeds are our lawn.
Here are a couple of photos I wanted to share from earlier in the week...
|A very hungry baby|
|A welcome sign after a week of wind and rain|
Life is good.